Mushrooms and fungi – sales continue to grow
Mushrooms and fungi have been recognised as food sources for thousands of years and have been common place in diets across Europe and Asia throughout history. The fact that they are also considered as a source of medicine in some cultures shows that despite our limited knowledge of why mushrooms are good for us, many of us consume them believing that they are. Or perhaps we just like their texture and flavours. Whatever the reason, mushroom sales in both the consumer market and hospitality sector are literally mushrooming with the major suppliers investing in huge expansion projects to meet the market. Mushrooms not on the menu, is just unheard of today.
While there are more than 250 varieties of edible mushrooms, only a few are commercially grown in New Zealand though interest in Asian mushrooms/fungi and the European delicacy, truffles, are boosting new grower opportunities.
In 1997 Oakland Truffière (truffle farm), established in Gisborne in 1988, became the first truffière in the southern hemisphere to produce commercial quantities of export quality Périgold black truffles and today it continues to produce high quality truffles for local hospitality businesses, exports to the northern hemisphere in its off-season and supplies truffle-infected oak and hazelnut trees for the developing truffle industry in New Zealand.
Te Mata Mushrooms located in Havelock North is New Zealand’s second largest supplier of white button, white cup and white flat mushrooms, and Swiss brown, gourmet brown and brown flats. And while it is currently producing around 23 tonnes per week, demand is continuing to strip supply. Te Mata Mushrooms put this increased desire for mushrooms down to greater information about their health benefits and delicious taste.
Northland company, Mighty Mushrooms began growing oyster mushrooms seven years ago and have experimented with other exotic mushrooms but for now are concentrating on their two tonnes per year sales of oyster mushrooms which go predominately to the restaurant trade in Northland and Auckland though Mighty Mushroom distributes to most of New Zealand. Once picked oyster mushrooms will keep for up to three weeks if refrigerated. Mighty Mushrooms also supply their oyster mushrooms dried sliced and powdered. Oyster mushrooms are known for their versatility and ability to suit a variety of dishes, which may be why Mighty Mushroom production has doubled in its seven years of operation.
Mushrooms across cultures
In New Zealand the largest sector of mushroom sales are for varieties originating from Europe such as button, Swiss brown and portabellos. However, with greater international influence on our diet, Asian mushrooms such as shiitake, enoki, and oyster mushrooms are becoming more commonplace not only in Asian cuisine but also across other menu styles. To a lesser degree porcini and wood ear mushrooms appear on the menu but may be used to add flavour, in the case of porcini to risottos, casseroles and soups, while wood ear are commonly used in Asian dishes such as stir-fries.
Buttons
A true button mushroom is one where you can see only the white exterior and stem. Once some of the pink interior, known as ‘gills’ is showing button mushrooms become known as ‘cup’ or ‘white cup’ mushrooms. Button mushrooms are easy to prepare and don’t require peeling, just a wipe with a damp cloth before cooking. They can be cooked whole where holding their shape enhances the appearance of the dish or sliced so that their delicate flavour mingles – it will intensify with cooking. Button mushrooms can also be eaten raw.
Uses: casseroles, pie fillings, on kebabs, as finger food, sauces, soups and in salads. Button mushrooms are available fresh throughout the year and can also be purchased crumbed and frozen for deep frying.
Swiss brown
Also known as crimini or brown button, Swiss browns are basically juvenile portabellos and are easily recognised by their ‘tanned’ appearance. Swiss browns are known for holding their shape during cooking and have a stronger, nuttier flavour than button mushrooms.
Uses: marinated for antipasto, fresh in salads or for accompaniment with dips, and can also be used as a substitute for button mushrooms.
Portabello or Portobello
These are the opened out mature Swiss brown and hence also are known as brown flats or flats. They should have gills varying in colour from pinky/brown to almost black that are firm. While peeling the exterior skin is a common practice, it is not actually necessary for commercially grown portabellos. A wipe with a damp cloth or a light rinse will suffice. There is no mistaking the rich mushroom flavour of portabellos or their meaty texture; they are often considered a close second to field mushrooms.
Uses: mushroom burgers, as an accompaniment to bacon/steak etc, barbecues, soups, gravies, or on their own.
White flats
Less commonly seen here, white flats are slightly smaller than portabellos with a white exterior and pinky/beige to brown gills. They have a similar rich flavour and dense texture.
Uses: pizza and pasta dishes, stuffed or topped, or as an alternative to portabello.
Shiitake
Originally native to East Asia, shiitake are now grown in New Zealand are available fresh or dried. A smaller sized mushroom, they have light tan umbrella-like exterior with white gills. Shiitake are used in Japanese, Vietnamese, Korean, Thai and Chinese dishes - the Chinese refer to them as xiānggū or fragrant mushroom. An essential ingredient in Japanese cuisine, they are used for their strong woody flavour in everything from Sukiyaki to bento bowl soups. Revive dried shiitake by steeping in hot water.
Uses: stir-fry, soups, marinated in rice paper rolls, pan-fried with other Asian-style mushrooms.
Enoki
Also known as golden needle mushrooms, Enoki are delicate tiny long-stemmed mushrooms with white caps. They are grown in clumps and available fresh in New Zealand. Enoki are generally eaten raw where they are savoured for their crunchy, delicate fruity flavour such as in fresh spring rolls, but they can also cooked and used to add interest to a dish.
Uses: fresh in rice paper, cooked to add interest or absorb flavours of a dish, popular in chawan (savoury custard).
Oyster
The fan-shaped appearance of oyster mushrooms makes them easily recognisable as they do have a resemblance to oysters. Their colour varies from off-white to beige or pink. Oyster mushrooms are grown in New Zealand and are available fresh or dried, smoked dried and in powder form.
Uses: eaten raw in salads they have a peppery flavour but are more generally used in casseroles, soups and stir fries where they are chosen for their smooth texture and delicate oyster-like flavour.
Wood Ear
Wood ear mushroom/fungi are a recent introduction to New Zealand. They are available fresh or dried and have an appearance of a curled up ear. They are translucent beige to brown in colour and relatively tasteless but are used to soak up juices and take on the flavours of the pan. Dried wood ear expand up to five times their dried size once added to liquid. Revive dried wood ear by steeping in hot water.
Uses: as part of a mushroom medley, in soups or casseroles/wet dishes.
Porcini
Considered the ‘king’ of mushrooms in Italy, porcini loosely translates as ‘piglet’. Porcini are available in New Zealand as a dried product, in paste, or preserved in olive oil but are readily available throughout Europe and the United States as white or brown capped mushrooms with short thick stems.
Uses: a base for pasta dishes and risottos, as a topping for bruschetta, in sauces. Revive dried porcini by steeping them in hot water then use the water as well.
Images supplied by www.vegetables.co.nz and R & D Mushrooms Ltd
Mushrooms – tasty and good for you
Mushrooms are rapidly joining the list of foods known as ‘super-foods’ because of their nutritional value as value as being low in fat and carbohydrates but high in two minerals, potassium, and selenium which is lacking in our soil in New Zealand and therefore not easily sourced from crops grown here.
Potassium is recognised for helping regulate heart rhythm, fluid balance and muscle and nerve functions so it is a mineral we can’t do without but a 100gm serve of mushrooms contains about 380mg of potassium so a single serve of 68gms will provide you with seven per cent of your recommended daily intake (RDI). The same quantity of mushrooms will also provide you with one-third of your RDI of selenium which the body uses to thyroid hormone metabolism, as a component of enzymes involved in antioxidant protection and may have anticancer properties.
Besides these two important minerals, mushrooms also contain vitamins B2 and B6, folate, niacin, biotin and pantothenic acid. They are low in salt and are a source of fibre.
To ensure your fresh mushrooms retain all this goodness store them in a paper bag in the refrigerator at around 2-5˚C preferably with around 95 per cent humidity.
See July Food & Beverage Today for part two of Mushrooms on the menu where we talk to an exotic mushrooms grower and find out more about their uses.
Images supplied by www.vegetables.co.nz and R & D Mushrooms Ltd.